Five Cheese Marinara Recipe
Whether you want to add it to your pasta or top your pizza with this cheesy and rich marinara, it works best for every choice. Not only Italian recipes, but they can also complement the flavor of other recipes and snacks such as potato wedges.
Ingredients
- 3 tbsp Extra virgin olive oil
- ½ cup Red wine
- ½ cup Ricotta cheese
- ¾ cup 3 cheese blend
- ½ cup Monterey Jack cheese
- ½ Diced red onion
- 2 tbsp Minced garlic
- 56 oz Canned diced tomatoes
- 1 tsp Dry marjoram
- 1 tsp Dry oregano
- 1 tsp Dry basil
Instructions
- Preheat the Dutch on medium heat. Then add olive oil, garlic, and onion in it. Stir them together and cook for 3 minutes. Then add black pepper and herbs, and cook again for 2 minutes.
- Pour the red wine and stir it to deglaze the pan. Then add the canned diced tomatoes. Turn the heat of the Dutch oven to up to 7 and simmer the mixture for 5 minutes on a low boil. While simmering, keep the oven uncovered. While simmering, break the tomatoes more.
- Then lower the heat to 2, when the mixture stops boiling, cover the Dutch oven. Cook for half an hour, while the pot is covered.
- After 30 minutes, increase the heat to 3-4, uncover the pot, and simmer for another 15 minutes so that the liquid level is reduced. Then turn off the heat and leave it unbothered for 5 minutes.
- Then add Monterey jack, ricotta, and 3 cheese blends (parmesan, asiago, romano) in the pot. Stir well to combine everything.
- Now if you want to use the five-cheese marinara sauce in pasta, cook pasta, drain it, and add the five-cheese marinara sauce. Stir to combine and serve. Bon Appetit!
Nutrition
Calories: 125kcal